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Harvest Tomato Crumble

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.4136
Energy (kCal)566.8552
Carbohydrates (g)34.2315
Total fats (g)40.0506
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Core and cut tomatoes in half lengthwise. | 2. Arrange, cut sides up and without touching, on large foil lined rimmed baking sheet. | 3. Brush with oil, sprinkle with thyme, rosemary, salt and pepper. | 4. Roast in 350°F degree oven until tops are shriveled and bottoms are browned, about 2 hours. | 5. Arrange tomatoes, overlapping, in 8 inch square glass baking dish. | 6. (make ahead: Let cool, cover and refrigerate for up to 24 hours. Add 20 minutes cooking time.) In a bowl, stir together, bread crumbs, parmesan cheese and flour; drizzle with butter and toss until crumbly. | 7. Sprinkle over tomatoes. | 8. Bake in 400°F oven until golden and bubbly, about 25 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum tomato 15 ripened harvested - - - -
    extra virgin olive oil 2 tablespoons - - - -
    thyme 2 tablespoons 4.848 1.1736 0.2669 0.0806
    rosemary 2 tablespoons 4.454 0.7038 0.1125 0.1992
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    breadcrumb 2/3 cup - - - -
    parmesan cheese 1/3 cup grated 98.6667 10.6667 10.6667 1.3333
    purpose flour 1/4 cup - - - -
    butter 1/3 cup melted 456.0 20.951999999999998 14.248 38.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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